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My mom is visiting, which means that I spent Friday morning frantically cleaning my apartment, doing laundry, stocking up on food, and–because cooking for my mom is a favorite past time–coming up with a tasty appetizer for her to nibble on after her train ride. The last time I created a dish for my mom it was my raw, vegan “deviled eggs,” which she loved and praised more than anything I’ve ever served her. Realizing that she has a penchant for nut cheeses and spreads, I though I’d whip her up something light and seasonal. In no time at all, I had a plate of cucumber rounds with herbed dill cashew cheese waiting for her.

I love cashew cheese at any time of year, but I particularly like having a fresh batch handy in the spring and summer, so that I can mix freshly chopped herbs into it. Rosemary, oregano, basil, chives — they all taste fantastic when folded into soft, tangy, salty cashew cheese, and each will give a dish new character.

My mom doesn’t cook a lot of ultra-traditional Greek food, but she does add Greek flavors and accents to nearly everything she prepares. Lemon, dill, oregano, tomato and olive oil are staples in my mom’s cooking, and because I grew up with these flavors, they’re also very common additions to my cooking. Dill is a particular favorite of mine, though I know it’s something of an acquired taste; I love how fresh and springy it tastes in just about everything, from lentil soup or salad to (vegan) ranch dressing to chickpea salads. Mixed into a simple batch of cashew cheese, it’s heaven.

Oh man, I must make some of these immediately–not just because I love cashew cheese, or because I don’t want to turn on the oven (although both of those are absolutely true), but also because I’ve been hoarding half a bunch of dill. This is definitely the perfect way to eat it! 🙂

This looks so delicious. Dill is one of my favourite herbs, but it’s tough to find here and my attempts to grow it thus far have failed! I think this means that I should buy some dill when I am in the US…soon!!

This is such a photogenic shot…just light and lovely! I am relatively new to acquiring a taste for dill, but now suddenly I can’t get enough of it…I’ve been adding it to my nightly salads.Along with fennel, these two herbs are tasting so fresh, clean, lively and have been completely reinvigorating my usual bowls of greens. I also love uber hydrating cucumber this time of year. Now, I just have to acquire a taste for cashew cheese…

This looks amazing! Unfortunately, I’m allergic to cashews and to most nuts. I can eat almonds and all seeds. Do you know if this might work well and taste good substituting almonds or seeds in place of the cashews?
Thanks!

Babe, I got so addicted to the dried dill in your cupboard the other week. For some reason, I’d forgotten that dill can be delicious in non-seafood applications. Both via your pantry and this post, you be making my mind go hurrah hurrah hurrah whoop. x

Made this for a picnic yesterday and was amazing! I’ve never been a big fan of dill, but I’m officially a changed person! I’ll definitely make this recipe for parties in the future, was a huge crowd pleaser. Thank you!